Recipe: Roasted Turkey With Cranberry Stuffing
- 1 cup of chopped celery
- 1 cup of chopped onion
- 1/2 cup of butter or margarine
- 1-16 ounce can of whole -berry cranberry sauce
- 2 ta blespoons of chicken -flavor bouillon or 6 bouillon cubes
- 12 cups of dry bread cubes (about 16 slices of bread)
- 1 cup of chopped pecans
- 2 teaspoons of poultry seasoning
- 1 teaspoon of rubbed sage
- 3 cups of hot water
- 1-12 to 14 -pound turkey, thawed if frozen
- Vegetable oil
- Cook the celery and onion in the butter or margarine in a large skillet until tender then add the cranberry sauce and bouillon and cook stirring until the bouillon is dissolved. In a large bowl, combine the bread cubes, pecans, sage, and t he poultry seasoning, and the water. Add the cranberry mixture and mix well.
- Preheat the oven to 325 degrees. Remove the neck and giblets from the turkey cavities. Rinse the turkey and drain well. Stuff the neck and body cavities lightly with the stuf fing mixture. Place any extra stuffing in a greased baking dish, cover and refrigerate. Turn the turkey wings back to hold th e neck skin in place. Place the turkey, breast side up, on a flat rack in an open pan. Insert a meat thermometer into the thic kest part of the thigh next to the body but not touching bone. Brush the skin with the vegetable oil and place the turkey in th e oven and cook for about 4 hours.
- Bake the extra stuffing along with the turkey for the last 40 minutes of cooking time or un til hot. When the skin is golden brown, cover loosely with foil to prevent overbrowning. Check for doneness. The thigh temper ature should be between 180 and 185 degrees. Let the turkey stand for 15 to 20 minutes before carving.
Number of servings (yield): 2
Meal type: lunch
Culinary tradition: USA (Traditional)